in a large bowl, mix together all ingredients for the meatballs (except for olive oil)

Heat a large, oven safe skillet over medium heat and add olive oil to the pan. Make balls, 1 inch in size with your hands. It works best of your hands are slightly moist with water. Place in skillet. Repeat.

my friend was coming over for lunch and I didn’t have much time to fix something so I threw this in a pot and I was pleasently surprised by how delicious it was!! well I guess I used 2 pots to make some garlic rice- yum my favorite! A family that I ate with on my mission would make this garlic rice that I died over every time! They make it a lot in brazil…so I guess it’s not Indian to go with this dish but you can add garlic to about anything right? The recipe for this delicious garlic rice will be coming soon!!

ingredients

1.5 tbsp olive oil

1 garlic clove, minced

1/4 onion, chopped finely

1 can chickpeas (540 ml)

1 can diced tomatoes (540 ml)

1/8 tsp cayenne

1 tsp salt

1/2 tsp pepper

1 tsp corn starch

1 cup coconut milk

1 tsp turmeric

1 tbsp garam masala

2 tsp paprika

2 tsp cumin

1 tsp ginger

2 tsp coriander

2 c spinach

directions

Add olive oil, garlic and onion to a pot and let it brown for about 10 minutes.

Add spices, chickpeas, coconut milk, diced tomatoes to the pot. Mix cornstartch with a little bit of water before adding to the pot so it mixes well.

Let it cook for about 15 minutes. Simmer for about 10. Add spinach right before serving and mix together.

One of our family friends served a mission in Thailand and has shared many delicious Thai recipes with us! This is one of my families favorites! I hope you enjoy it as much as we do! 🙂

Ingredients:

2-3 Tbsp Panang curry paste (depending on how spicy you like it)

1 can coconut milk

2 carrots

2 zucchini

1 red pepper

10 mushrooms

3 Tbsp palm sugar (you could use other sweeteners as well)

2 1/2 Tbsp fish sauce

4 kaffir lime leaves

500 g shrimp (40 -50, or you could use 2-3 chickens breasts)

optional: Thai basil, roasted peanuts, lime juice

Directions:

1. Chop up all of your veggies, If using chicken cut it up into bite sized pieces.

2. Head 1/2 can of coconut milk over med heat until the oil surfaces, add curry paste and stir consistently for 2 minutes. If you are using chicken, add and cook until done, then add the remaining coconut milk. Add the kaffir lime leaves (these are for flavor not to eat- treat like a bay leaf.) Reduce heat and simmer for 15 minutes until the meat is tender. Season with sugar and fish sauce.

3. Add veggies. Cook until veggies are tender.

4. Add basil and peanuts if using. Serve over rice, cauliflower rice or spinach. Squirt some lime juice on top.